- For the dough
- 120 grams
- 75 grams
- ½ teaspoon
freshly grated Ginger root
- 1 pinch
- 1 pinch
- 2 tablespoons
- 250 grams
- for preperation
Pastry flour (for the work surface)
- For orange curd
untreated Orange (juice and zest)
- 20 grams
- 60 grams
- 1 centiliter
For the orange curd, squeeze the orange and our the juice through a sieve. Stir the butter in hot water with sugar, orange zest and juice. Continue stirring until the butter has melted.
Whisk the egg, and gradually add. Stir until the mixture is creamy. Stir in the cointreau.
Pour the mixture into a clean, hot glass and allow to cool.
For the dough, beat the butter and sugar until creamy. Stir in the ginger, spices, egg and orange juice. Sift the flour and add. Knead into a smooth dough. Shape into a ball and wrap in plastic. Cool in the refrigerator for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll the dough onto a floured surface until thin. Cut out 0.3 cm flowers. Place the flowers on a lined baking tray and bake for 10-12 minutes. Remove and slide the baking paper off the tray. Allow to cool.
Cover each cookie with a dollop of the orange curd. Serve.